BBQ Lamb Chops with Houmous
Method
Serves 4. If it's not BBQ weather, grill the lamb and courgettes together.
1. Heat a barbecue and grill to high. Combine the onion, 1 tablespoon of
the olive oil and lemon juice in a bowl and set aside to marinate.
2. Put the sliced courgettes on a baking tray, toss with ½ tablespoon of oil, season, and grill for 6-8 minutes or until softened, turning once. 3. Meanwhile, season the lamb and rub with another ½ tablespoon of oil. Barbecue for about 3 minutes on each side, depending on size, until cooked but pink in the middle.
4. Serve the lamb and courgettes with the humous, sprinkled with the mint and crumbled feta.
Ingredients
1 red onion, halved and thinly sliced
3 tablespoons olive oil
Squeeze of lemon juice
2 courgettes, thickly sliced
8 Cornish lamb chops
1 pot of Clive's organic houmous
A handful of fresh coriander, finely chopped
50g / 2 oz feta cheese
Sea salt and freshly milled pepper, to season
